Zucchini Pie

A healthy alternative to custard or sugar creme pie


Prep Time {5 min}

Cook Time {50 min }

Serving Size {9 servings}


1 cup Cooked Zucchini (see prep below)

2/3 cup Sugar

1 Egg

1-1/2 Tbsp. Butter

2 Tbsp. Flour

1 cup Evaporated Milk

1 tsp. Vanilla



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1. Peel and remove seeds from zucchini; cut into small pieces.

2. Boil until tender and drain well.

3. Combine zucchini and all ingredients in blender. Blend 2 minutes.

4. Pour into unbaked pie shell. Sprinkle with cinnamon.

5. Bake at 400 °F for 5 minutes, then bake at 350°F for 35-45 minutes. (Pie should be fairly well set.)

Note: These pies freeze well. Just wrap tightly and freeze.

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